Italian Bread Soup Pudding-Mary

Italian Bread Soup Pudding-mary

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Bonnie Beck


I love this on a cold raining day.
It's easy and cheap to make.


★★★★★ 1 vote

30 Min
30 Min


  • 1
    loaf of day old french or italian bread, sliced 1 inch thick
  • ·
    beef, pork, chicken, or turkey soup with vegetables
  • ·
    spaghetti sauce
  • 1
    head of cabbage, shedded
  • ·
    parmesan cheese
  • ·
    salt and pepper to taste

How to Make Italian Bread Soup Pudding-Mary


  1. Mix your spaghetti sauce with your soup.

    In a buttered deep rectagular pyrex dish place a layer of bread.

    Put 2 ladles full of the soup and sauce mixture on top of the slices of bread that are in your pan.
  2. Sprinkle a thick layer of parmesan cheese of top. Add a layer of raw cabbage. Salt and pepper to taste.

    Keep laying until you have used up the bread.
  3. Bake until bubbling and cooked through.

    Serve hot.
  4. I have made this with Clam and Seafood Chowder. Just eliminate the spagheti sauce, unless you are using a Manhattan Chowder. It's also great with Gouda Cheese, Cheedar, Swiss or other cheeses. Just depends on what soup or chowder you are using.

    Sometimes I have made it without the spaghetti sauce.

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About Italian Bread Soup Pudding-Mary

Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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